Chocolate Chestnut Mousse Tart

• 2 cups heavy sweet cream
• 2 teaspoons unflavored gelatin
• 3 tablespoons rum
• 4 egg yolks
• 2 tablespoons sugar
• 6 ounces cooked fresh or canned chestnuts, chopped fine (see note)
• 4 ounces lightly roasted hazelnuts, crushed
• 4 ounces bittersweet chocolate in bar or block form, approximately Confectioners' sugar, for decoration

1. Whip cream until stiff and set aside.
2. Soften gelatin in rum, then set over warm water until liquid
3. Beat egg yolks with sugar until thick and pale in color.
4. Beat in gelatin-rum mixture.
5. Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
6. Turn mousse into cooled pie shell, mounding it toward the center.
7. Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls.
8. Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.

heavy sweet cream, unflavored gelatin, rum, egg yolks, sugar, chestnuts, hazelnuts, bittersweet chocolate

Taken from cooking.nytimes.com/recipes/5634 (may not work)